Coconut cream pies

I’m not a big fan of tofu in desserts but these tofu coconut cream pies turned out pretty well. They had a nice firm texture. For people following the Dukan diet, theses pies can also be eaten during the first and second phase of the diet -if you omit the shredded coconut and replace coconut milk by unsweetened almond milk.

Directions

Mix oat bran with egg whites. Press mixture into a tartlet pan. Bake the crust for 15 minutes at 230 degrees celsius (480 F), then remove it from the oven, and allow it to cool.

In a food processor, purée the tofu until smooth. Add the sweetener, coconut milk, vanilla, coconut flavoring and shredded coconut. Pour the mixture into the pre-baked shells, and top with some shredded coconut. You can chill the pies for two hours or eat them right away!

Hi Jenell, you could use Paneer (http://en.wikipedia.org/wiki/Paneer). Paneer is an Indian cheese which has a similar consistency. You can usually find it near the meat substitutes in whole food supermarkets. Some varieties might be a bit high in fat ; take a look at the nutrition facts on the package to see what you’re exactly getting.

Hi Teanji, thank you and thank you for noticing I hadn’t put the macros on that recipe! The amount of calories per tartlet is approximately 120 kcal, 5.7 g protein, 6.7 g carbs, 2.2 g sugar, 8.1 g fat and 2.1 g fiber. But you can reduce this amount by putting less shredded coconut (this is the ingredient with the most fat and calories).